Chef de Partie - Rabbit Hole
Based in Canada
Core
Execute dishes to spec with precision and consistency while maintaining high standards in a fast-paced kitchen environment.
Role type
Chef de Partie (line cook)
Builds
Restaurant dining experiences
Domain
Hospitality / Fine Dining
Required skills
Knife handling, station management, sauce preparation, food safety compliance, FIFO method, inventory control, sanitation adherence
Preferred skills
Culinary diploma, Food Handlers certificate
Technologies
None
Responsibilities
Perform delegated tasks from Sous Chef/Chef de Cuisine, prepare food according to O&B standards, cook and plate dishes with precision, follow recipes and portion controls, maintain prep lists, assist in food inventory and receiving, clean prep areas and adhere to sanitation guidelines
Seniority
Mid-level, hands-on IC
